Monterey Beer Batter Bread is the natural outcome of two American favorites – beer, and bread – combined together. The distinctive texture and flavor is uniquely American and a real pleasure on the dinner table with a good meal.
Monterey Beer Batter Bread Recipe-
- 3 tbsp. Extra Virgin Olive Oil, Cold-Pressed, divided
- 1 / 2 cup yellow onion, finely chopped
- 1 / 4 tsp. freshly Black Peppercorns
- 1 / 8 tsp. Garlic Powder
- 3 cups Unbromated Unbleached white flour
- 3 tbsp. Turbinado Sugar
- 2 tsp. Double Acting Baking Powder
- 1 tsp. salt
- 1 cup shredded Monterey Jack Cheese
- 1 bottle Beer
- Extra Virgin Olive oil pan spray
- Preheat oven to 375°.
- Heat 1 tbsp. of olive oil in a small skillet over medium low heat. Add in the onion and cook for approximately 10 minutes, stirring now and again, until just nicely browned. Add in the garlic and pepper and cook for 1 just another minute or so.
- Using measuring cups and a large knife, carefully fill them with the flour and level them off. In a large bowl, put in the measured flour, baking powder, sugar, and salt, and stir well with a whisk.
- Next, once the mixture is well incorporated together, create a depression in the middle of the mixture, and add into the depression the sautéed onion mixture, cheese, and beer. Stir and blend the entire mixture together until it is thoroughly mixed and moist.
- Take a 9″ X 5″ loaf pan, coated with the olive oil spray, and spoon the batter into it.
- Over the top of the batter, drizzle 1 tablespoon olive oil.
- Bake at 375° for 35 minutes, then drizzle the remaining 1 tablespoon of olive oil over the bread. Bake for another 25 minutes, or just until your bread is a deep golden brown and a toothpick stuck into the center comes out clean.
- Remove from oven and put it on a wire rack, allowing it to cool for 5 to 10 minutes before slicing and serving your still nice and warm Monterey Beer Batter Bread.